Slice of Life: Memorializing Summer; Blueberry Buckle recipe

Wednesday, May 21, 2014

Apple Pie unjustly gets all the credit for being the “All American” dessert. With Memorial Day marking the beginning of the Summer and the season for outdoor entertaining, and with local apples nowhere to be found this time of year, it’s time to celebrate the blueberry.

For starters, blueberries are easy to prepare. Wash and they’re ready to use. Next, they don’t turn brown when exposed to air or sun and they’re incredibly versatile. Pop them in the freezer for a quick snack. Pop them in a blender with some yogurt for a quick smoothie or, my personal favorite, pop them into some cake batter and make a Blueberry Buckle.

A “buckle” is a term commonly associated with a simple, one-layer cake made with berries which has a crumb topping. Blueberry appears to be the most popular variation but you can also use peaches, raspberries, or even pears.

I had my first taste of this particular recipe when my husband’s cousin Eleanor baked some up for us last Summer. Besides looking and tasting incredible, the real beauty of the buckle is that it perfectly complements any barbeque menu and, most importantly, it’s easy to bake and then transport.

If you’re lucky enough to have leftovers at the end of the evening it’s also great for breakfast. “I had some blueberry buckle for breakfast” does have a lovely ring to it after all.

Blueberry Buckle

Preheat oven to 325 degrees

Grease a 9” pan and set aside

Ingredients For The Cake:

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup sugar

¼ cup melted butter (aka 4 tablespoons)

1 egg

½ cup milk

1 teaspoon vanilla extract

Note: The original recipe didn’t call for vanilla. I am a big fan so I added it. If you’re not a big fan it’s ok to delete it.

2 cups blueberries

Ingredients For Crumb Topping:

1/3 cup sugar

1/3 cup flour

¼ cup of butter softened to room temperature (aka 4 tablespoons)

½ teaspoon cinnamon

Preparation:

1. Add melted butter, sugar, salt and egg into a mixer and mix on medium speed for approximately 5 minutes.

2. Add the flour, baking powder and salt and mix for several minutes until the lumps are gone. Slowly add the milk and mix several more minutes. Then mix in the blueberries in with a spoon to prevent over-mixing.

3. Pour batter into a 9” baking pan that has been greased

4. In a separate bowl add the ingredients for the crumb topping and mix on low speed until crumbs are formed. If the mixture is too dry add 1 tablespoon of water at a time to it.

5. Bake for 40 minutes at 325 degrees. Don’t forget if you’re using a convection oven your baking time will be decreased.

Felicia Fisher is the founder of the Black Buggy Baking Company and lives in Oley, Pa. with her husband and three children who are all willing taste-testers. For more information on what Felicia’s baking up visit her web page www.blackbuggybakingcompany.com or e-mail her at blackbuggybakingcompany@yahoo.com.